The 400-Degree Thanksgiving

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Good morning. Melissa Clark and I cooked a Thanksgiving dinner the other day, nine dishes in about eight hours total, testing a theory we had that you could make the whole meal on one stove in one day with the oven set to 400 degrees. And of course you can.

The result is “The 400-Degree Thanksgiving”, a magical journey through our high jinks and good eating. Join us and then consider adding one or more of the recipes to your own holiday table.

But of course it’s Wednesday, a day when we generally offer an improvisatory recipe rather than a codified one. We call this our weekly no-recipe recipe. Today’s is a riff on Julia’s simple instructions for pan-roasted fish fillets with herb butter. Except, instead of using a few knobs of plain unsalted butter to baste the fish, I’m going to ask you to make a compound butter, running the fat through with as much powdered dulse as you can handle, and then using that instead.

Powdered what? Dulse! It’s a dried seaweed with a salty mineral tang, available in fancy marts and specialty stores (and always online, pretty inexpensive, super delicious). I think once you start cooking with it, you will cook with it all the time.

No? You’re not there yet with the sea vegetables? Slather your fish with good mayonnaise before sautéing it. Then hit it with the plain butter and go to town. Have a warm kale salad with coconut and cherry tomatoes on the side. No one’s judging you here.

Though if neither idea appeals, there are more than 18,000 other recipes to consider tonight on NYT Cooking. Of course, you’ll need to a subscription to the site to access them. I’m sorry to rabbit on about that every day. But we very much want to keep doing this, and we need your help to succeed in that endeavor.

(In return for signing up, we’ll give you a recipe box and the ability to organize it as you see fit, the chance to share recipes and to rate them, and the ability to leave notes on recipes to the benefit of yourself or others in our growing community of creative and curious cooks. Not to mention all our instructional guides and recipe collections! Join us!)